I have a recipe for everyone to try. It is the best cake ever and now runs beside my all time favorite Cup Cakes!!! So give it ago and let me know what you think… Heres the recipe 🙂 Oh! it not my recipe but I did EAT a lot of it..

4 -5 clementines ( about 375 g in weight

6 eggs

225g sugar

250g ground almonds

1 heaped teaspoon baking powder

method

1- boil clementines for about 2 hours then cool, cut clementines in half and remove pips. then blitz all the clementines

preheat oven 190 c or gas mark 5

butter and line 21″ spring-form tin

2-add all the ingredients to the food processor and mix

3-pour mixture into tin and bake for 1 hour

you may have to cover after 40 mins with foil to stop it burning

leave to cool in tin

while its still warm i drizzle the top generously with the juice of 1 1/2 lemons which i mix with about 2 teaspoons of sugar ( to taste, depending on how much tang you like) and if i have a clementine left i juice that also and mix the 2 juices

Just wanted to show you the pork burgers we cooked tonight. They sound different but they taste great!!! We took pork mince and added shredded apple then 1 egg. It needs some seasoning too. One burger isn’t enough so make plenty.

We also made some bread but it needed a bit more time in the oven as one spot in the loaf was a little doughy. I will try it again in the morning. 🙂 Grace and I love cooking and this is a big LIKE for us.

Preheat the oven to 150°C/300°F/Gas Mark 2. Heat the oil in a casserole over a medium heat. Season the meat and brown in 2–3 batches, for about 6 minutes each, turning so it is browned on all sides. Remove to a bowl or plate and put to one side.

Throw the lardons or bacon into the pot and cook for 1 minute, then add the onions and cook for 5 minutes more, stirring often. Add the garlic and stir in, then add the tomato purée, herbs (tied together as a bouquet garni), ground cumin and cinnamon. Cook for a couple of minutes more, then tip in the vinegar and wine. Add the meat and any juices that have gathered, season well then bring to a simmer and cover the surface of the stew with a circle of greaseproof paper – this will help the meat to stay moist. Put the lid on the pot and place in the oven for 2 hours.

When the two hours are up, stir in the prunes, then leave to cool, preferably overnight.

An hour-and-a-half before you want to eat, heat the oven to 150°C/300°F/Gas Mark 2 again. Warm the stew to a simmer on top of the stove, then put the dish in the oven, without the lid or greaseproof, and cook for 1 hour more. (Have a look after 30 minutes and replace the lid if the liquid has fallen below the level of the meat.) Check the seasoning, then scatter with a bit of finely chopped parsley and serve in bowls on clouds of smooth mash.

If you want an instant ORGASM then make bake and EAT!!!!!!!!!!!!!! I joke with this as I say my work GF made this for me, she is lovely…. Food is the way to my heart , ya right… only one person knows me now.

Orange and Polenta Cake!!

The ingredients are:

250g of unsalted butter

250g of golden caster sugar

4 large eggs

140g of polenta

200g plain flour

zest and juice of 2 oranges (less 100ml of juice for the glaze

For the glace

100ml of orange juice

100g of golden caster surgar

The most important ingredientis:

Now back to the real thing:

How to:

turn the oven on to 160c / 140c fan or gas mark 3

cream the butter and sugar until fluffy. add the eggs one at a time and mix thoroughly. Then add the dry ingredients with the zest and the orange juice minus the 100ml for the glaze.

Pour into tines lined with wax paper or buttered pans.

Cook for 45 mins. check centre with skewer if clean its done. Remove and put on a wire rack.

Glaze:

put sugar and orange juice together and bring to a boil and then simmer for 5 mins. once cool drizzle on and EAT!!!

I found this to be my favorite cake ever and it’s only 600k. So moist and you can change it up by serving with ice cream. You could do it with lemon or just add lemon to the orange to give it a KICK.. Smiles to all and please try this.